Kuymak

Ingredients

• •Cornmeal
• •Butter
• •Local cheese
• •Water

Steps

1. 1Melt a generous amount of butter in a heavy pan over medium heat until it turns lightly golden and fragrant.
2. 2Slowly sprinkle in cornmeal while whisking constantly, so it does not clump, then add a little water to loosen the mixture.
3. 3Reduce the heat to low and let the cornmeal cook gently, stirring frequently, for about ten minutes, until it thickens and loses its raw, gritty texture.
4. 4Grate or tear a soft, stretchy local cheese into small pieces and add it gradually to the pan, stirring continuously.
5. 5Keep stirring over low heat until the cheese melts completely and the mixture becomes smooth, glossy, and elastic, with long stretchy strands forming when lifted with a spoon.
6. 6Taste and adjust with a touch more butter if the mixture looks dry rather than glossy.
7. 7Serve immediately straight from the pan while still bubbling hot, since the dish stiffens quickly as it cools.
8. 8Traditionally it is eaten by dipping bread directly into the pan, sharing among the table.